Blue Cheese & Pear Sauce

Blue cheese and pears, everyone loves that combination. Why not make a sauce of those favorite foods and serve it over pasta? I could only think yum and I was right. The secret is not overloading the blue cheese and to use a juicy soft pear. The rest is sauce 101.

I think The Nudge was expecting a heavy blue cheese sauce, you know, the kind you dip wings into. Not the case here. It was perfectly balanced and I would make this again for when I am serving simply grilled, roasted or sauteed meat.

I used Anne Burrells recipe for spaetzle, minus the fresh herbs. Instead I added a pinch of dried rosemary to the sauce. Was the right choice.

If you do not have a spaetzle maker, you could do what I do and use your pasta drainer, one with large round holes. It must be able to handle heat since it will sit on a pot of boiling water and you will also need a spatula to force the dough mix down. A simple set-up but it works well for me, every time. If you have access to a large insert on your food mill, you can use that and the large disk for a potato ricer, although will produce small spaetzle, will also work. If you want to bypass the whole from scratch pasta thing, buy small gnocchi or even fresh cavatelli, but dried will not work as well.

The most important thing is to buy a wedge of real blue cheese, not crumbles we throw into salads and Buffalo dips, they are coated with something that stops them from sticking together. Any blue cheese will melt perfectly, so origin is not important.
Add splash of sweet Moscato and a touch of honey and you have the ultimate sauce, the kind I would serve with a fillet of beef as easily as with a bowl of gnocchi.

Blue Cheese & Pear Spaetzle
serves 4

* 1/2 small white onion, diced
* 1 medium clove of garlic, minced
* 1 tablespoon unsalted butter
* 1/4 cup sweet white wine
* 1 teaspoon honey or Agave Nectar
* salt & pepper
* 1/2 cup heavy cream
* 2 ounces wedge bleu cheese (I love the new buttermilk style)
* 1/4 teaspoon dried rosemary, minced
* 1 pear, peeled, seeded and diced

* 1 batch spaetzle (recipe here but can also buy the box mix)

1. Chop the onion, garlic and saute in the butter along with the rosemary. When soft, add the pear, wine, honey and simmer until the wine is almost evaporated. Add the cream, salt & pepper and when the cream comes up to a boil, add the cheese, cover, turn off the heat and let the cheese melt.
2. Right before serving, heat the sauce with the spaetzle until is starts to simmer. Serve immediately.

Pesto Vinaigrette

The other day I made this pesto vinaigrette. It has reflamed my love of pesto, which was hiding in shame from an unintentional snub. Dare I remind us of the time, not so long ago, when pesto covered every food known to man. Can you blame me for such neglect?

Has pesto gone the way of Cosmopolitans? I hope not because I like pesto more than a Cosmo.
Make this soon and use it on vegetables, warm roasted potatoes, a steak salad and a cool summer pasta salad.

Pesto Vinaigrette
makes 1/2 cup
Prep time: 2 minutes
Cook time: 0

* 1 1/2 tablespoons prepared basil pesto
* 1 tablespoon honey
* 3 tablespoons olive oil, extra-virgin preferred
* 1 tablespoon champagne or white wine vinegar
* salt & pepper to taste

I put everything into a container, snapped on a lid and shook. The pesto and honey will act as an emulsifier, so if it's too thick to drizzle, add more vinegar. I bet after you make this vinaigrette you will keep a container of pesto in your freezer (measured into small condiment cups) so that the next time you grill vegetables you will have it on hand. Something so simple, can only be wonderful and this does not taste like pesto straight up. I can guarantee non pesto people will love this, and the rest of us, will love it once again.

Salsa Fresca

Couple month's ago I posted a recipe for these and the green pepper salsa was the clear winner of this dinner.
Last night I prepared chicken & pepper quesadillas and although I like quesadillas, I really wanted to make a batch of green pepper salsa again so I could snap a decent pic and post the salsa here and on my sister blog.

Traditional salsa is tomatoes, jalapenos, garlic, red peppers (or canned green chilies), onions, lime juice and oil. Some are made with canned tomatoes (gives it that steamed in a jar texture), roasted garlic and peppers and while they are all good versions, I like the ones that use all fresh veggies. Europeans would call this a salsa fresca or a relish. This is so healthy and vibrant, it would add something terrific on something plain Jane.

Difference with this is the amount of green peppers and the secret ingredient addition of ketchup. I love tart but I am from the B.Flay school of adding a touch of sweet to take that rough edge off the tart.
Now that low sugar ketchup is available, it makes the perfect sweet to the lime juice and gives the sauce a slight thickness to it.
The Nudge loves the green peppers, so since both of us loved this salsa, it will be our go to all summer. I might just have to buy a bag of tortilla chips.

Salsa Fresca
makes 2 cups
* 1 very large ripe tomato, seeded and diced
* 1/2 medium green pepper, diced
* 1 large jalapeno, seeded and ribs removed
* 1 tablespoon low sugar ketchup (Heinz makes a good one)
* 1 lime, juiced
* 1 tablespoon minced cilantro or parsley
* 1/4 small red onion, minced
* salt & pepper to taste
* 2 garlic cloves, minced
* 6 shakes of Tobasco
* 1 tablespoon olive oil

Mix everything on a small bowl and serve.

Ideas for using fresh salsa (besides Tex-Mex foods):
Spoon on top of steamed and cooled mussels.
Warm and spoon on top of grilled or roasted fish.
Add to rice and serve hot or cold.
Make a black bean salad.
Grill crostini and use as a bruschetta.
Add to macaroni and cheese.
Stuff into a chicken breast.
Bake it on bread for a change from calorie laden Garlic Bread.

Carbonara Sauce

This is a post about the sauce. You can use any pasta your family likes or not.
How about no pasta but chicken or turkey? Maybe toss this sauce with vegetables, YUMMY!

Although there is no cream in this sauce, the eggs make a velvety rich sauce and the grated cheese takes it to another level.

I do know the correct way this dish should be prepared but I am slightly squeamish about undercooked egg whites. If I see them I will push my dish away. Every one has a food fetish, that is mine.

To make sure this does not happen I beat my eggs well, and then add in the cheese (you could also use just the yolks but it might be too much). All that gets tossed with the hot pasta (or not), bacon or pancetta, pasta water (or vegetable blanching water) and lots of black pepper. Some people will add peas or even asparagus, we like ours simple. If I want a vegetable, I will serve spinach on the side and have been known to make that, into a salad.

Serve with extra grated cheese. This is one pasta presentation we never tire of and The Nudge thought it was worth an extra helping.

Carbonara Sauce
makes 4 servings

* 2 large eggs
* 1/2 cup grated cheese, divided
* 5 pieces of pancetta, diced or 4 strips bacon
* 1 tablespoon reserved pancetta fat
* 1/4 cup reserved pasta water
* Pinch of salt
* Generous amount of black pepper
* 12 ounces fresh pasta or 8 ounces dried spaghetti

1. Beat eggs, half the grated cheese (1/4c) and cooled bacon drippings. Set aside.
2. Boil pasta according to package directions.
3. Pour egg mixture into large pasta bowl.
4. Using a spider or large slotted spoon, add pasta to mixture in bowl. Toss quickly to coat.
5. Place bowl over pasta water pot and continue to toss until the sauce thickens and adheres to the pasta. Add the pancetta (bacon), black pepper and pasta water to loosen the sauce. Taste for salt.
6. Remove pasta bowl from pot, sprinkle remaining 1/4 cup cheese and bring to the table.

Happy Eating!!

Porcini Mushroom Cream Sauce

I made this dish about one week ago and finally ate the last of it for lunch today.
You know when they tell you most dishes taste better the next day? Believe them. This was still wonderful. Full of meaty mushroom flavor with that hint of Marsala and the sweetness of the cream.
Diabetic friendly for sure, but if you want to make it low fat just make a roux and use fat-free evaporated milk instead of the cream. It will still be thick, clingy and creamy.

To get the ounce of mushrooms I need for two servings I am using a mixture of dried porcinis and morels. Two mushrooms that can stand on their own.
I suggest you use the processor or blender to mince the onions, just pulse until they are minced but not pureed. If there is no processor or blender I would suggest grating them but you will have to squeeze out any excess liquid.

I used Radiatori pasta. The more ridges the more sauce will cling and since the sauce is not chunky, it makes the perfect sauce delivery system. You could also use fusilli, rotelle or campanelle, anything with curls and swirls to trap the sauce.

<u>Pasta with Porcini Cream Sauce</u>
Serves 4-6
* 1 cup water + 1/2 cup sherry
* 2 ounces dried porcini mushrooms, rinsed
* 3 tablespoons unsalted butter
* 1 teaspoon roasted garlic paste
* 2 onions, chopped fine
* Salt &amp; pepper
* 1/2 cup heavy cream
* 2 teaspoons chopped fresh thyme
* 1 pound swirly pasta
* 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving

1. Microwave water/sherry mix and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter: reserve liquid and chop mushrooms into 3/4-inch pieces.
2. Melt butter in large saucepan over medium heat. Add onions and 1/4 teaspoons salt and cook until softened and lightly browned, 10-12 minutes. Stir in mushrooms and cook until fragrant, about 2 minutes. Stir in strained mushroom liquid, scraping up any browned bits, and simmer until thickened, about 10 minutes. Stir in cream, thyme and garlic and simmer until thickened, about 2 minutes.
3. Meanwhile, bring 4 quarts water to a boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to the pot. Add sauce and Parmesan and toss to combine. Season with salt &amp; pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.

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